Most restaurants with a brick-and-mortar storefront start as a food truck and then grow – not so for Smashin’ Crab.
Courtesy / Smashin' Crab
Most restaurants with a brick-and-mortar storefront start as a food truck and then grow – not so for Smashin’ Crab.
Courtesy / Smashin' Crab
Most restaurants with a brick-and-mortar storefront start as a food truck and then grow – not so for Smashin’ Crab.
Courtesy / Smashin' CrabMost restaurants with a brick-and-mortar storefront start as a food truck and then grow – not so for Smashin’ Crab. Beginning as a traditional restaurant in April 2017, it grew to multiple locations. Taking the step to add a food truck in 2020 brought the eatery a means of growth and prosperity in an otherwise unusual year. This move earned them the title of Best Food Truck in San Antonio in this year’s Readers’ Choice Awards.
Early in the pandemic, Smashin’ Crab laid off approximately 50 people, going through the same motions as many in the industry. CEO Paul Griffiths struggled with the idea that these layoffs were affecting staff and their families, and he had a vision that changed the entire course of the restaurant’s future.
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“The day after we laid off all of those people, I approached the restaurant’s investment group with the idea to buy a food truck, explaining that in times like these, the success of a business depends on its ability to operationally pivot as needed. We needed to do this, so the people had a job to come back to.”
By developing a food truck, Smashin’ Crab was able to bring back most of their employees and give them a much-needed steady paycheck.
Unique menu offerings and compassion abound from this restaurant turned food truck. Combined with a streamlined tech-friendly ordering process, Smashin’ Crab has created a genuinely different experience for their customers. “We are thankful to our regular customers and our new customers, and we’re ready for the light at the end of the tunnel.”
April 01, 2021 at 03:10AM
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